Position Description
Department: Business
Reports To: Assistant
Superintendent for Business
SUMMARY: The District
School Nutrition Director/Supervisor will oversee all aspects of the district
Child Nutrition Program (CNP) operation. The job functions include
administrating, planning, directing assessing, implementing, and evaluating the
program in order to meet the nutritional and educational needs of children, as
they relate to the CNP. The school nutrition professional shall partner with
others in the school district and community to solicit support for the
development of a sound nutrition assistance food program while following
federal, state, and local guidelines. The CNP is to provide an environment that
supports healthy food habits while maintaining program integrity and customer
satisfaction.
ESSENTIAL DUTIES AND RESPONSIBILITIES Other duties may be assigned.
Customer Service
• Establishes quality standards for the
presentation and service of food.
• Implements a district-wide customer service
driven philosophy that focuses on value and satisfaction.
Sanitation, Food Safety, and Employee Safety
• Establishes procedures to ensure that food
is prepared and served in a sanitary and safe environment.
• Develops and integrates employee safety
regulations into all phases of the school foodservice operation.
• Establishes procedures for risk management
in accordance with district protocol.
Financial Management and Recordkeeping
• Establishes measurable financial objectives
and goals for the CNP in collaboration with the Assistant Superintendent for
Business.
• Manages the CNP using appropriate financial
management techniques.
• Implements efficient management techniques
to ensure all records and supporting documentation are maintained in accordance
with local, state, and federal laws and policies.
Food Production
• Develops procedures to ensure the food
production system provides safe nutritious food of high quality.
• Ensures operational procedures for
efficient and effective food production and distribution.
Procurement
• Implements a cost-effective procurement
system in collaboration with Procurement Manager.
• Develops purchasing guidelines to ensure purchased
food and supplies reflect product knowledge, customer preferences, district
needs, policies, and nutrition objectives.
• Establishes standards for receiving
storing, and inventorying food and non-food supplies based on sound principles
of management.
Program Accountability
• Ensures CNP compliance with all local,
state, and federal laws, regulations, and policies.
• Provides technical assistance and training
for school foodservice personnel, school administrators, and other school
support staff.
• Develops guidelines for providing services
in response to disaster or emergency situations.
Nutrition and Menu Planning
• Develops cost-effective menus that maintain
nutrition integrity and meet all local, state, and federal guidelines and
regulations.
• Assesses customer preferences, industry
trends, and current research to plan menus that encourage participation in the
CNP.
• Works with school staff, teachers, parents,
and physicians to plan menus for children with special nutrition needs.
General Management
• Employs management techniques to maintain
an effective and efficient CNP.
• Develops short and long term goals through
strategic planning for the district school foodservice program that supports
the philosophy and policies of the Board of Education.
• Implements policies and procedures to
ensure the effective operations of CNPs.
• Develops a long-range program for
establishing professional status for the CNP’s role in the education community.
• Reviews current research information to
determine health and nutrition-related trends and foodservice management
developments; and develops innovative program changes and expansions based on
this information.
Personnel Management
• Implements personnel policies and
procedures for the CNP according to local, state, and federal regulations and
laws.
• Develops job performance standards that
provide for performance improvement.
• Develops methods for hiring, training, and
evaluating personnel that recognize education, experience, performance, and
certification.
• Establishes procedures to implement
employee work agreements, progressive discipline, and follows the district grievance
procedure.
• Establishes standards for the professional
development of the district’s CNP personnel and recommends the allocation of
personnel in the CNP program.
Facility Layout and Design and Equipment
Selection
• Assists with designing and planning
facilities that ensure high quality customer service, wholesome food
production, and efficient workflow.
• Determines equipment needs and
specifications consistent with program needs and budget.
Environmental Management
• Develops and implements policies and
procedures to ensure environmental responsibility.
• Establishes a waste management system for
the CNP that is effective, economical, and environmentally safe.
Marketing
• Develops a marketing plan to attract
students, parents, teachers, administrators, support staff, and community.
• Conducts an on-going evaluation of the
marketing plan.
• Communicates program information to encourage
and secure support for the school food and nutrition program from the Board of
Education, administrators, faculty, students, parents, and community.
• Implements a plan for providing foodservice
for special functions consistent with Board of Education policies.
Computer Technology
• Implements management information systems
that increase the productivity and efficiency of the school food and nutrition
operation.
• Trains staff to use computer technology in
individual school sites to improve management techniques.
Nutrition Education
• Develops and implements a comprehensive
nutrition education program using school cafeterias as learning laboratories.
• Establishes role of the CNP as a resource
for expertise in the development and presentation of nutrition education
materials and activities.
Other
• Performs and directs job related
proficiency with the highest ethical integrity.
• Performs and directs with a commitment to
promote a quality CNP that meets the nutritional needs of the customers served.
• Performs and directs with an overall nature
that is committed to the goals and visions of the school district.
• Performs and
directs appropriate communication skills with the customers served.
SUPERVISORY RESPONSIBILITIES:
All Child
Nutrition Employees.
QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be
able to perform each essential duty satisfactorily. The requirements listed
below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities
to perform the essential functions.
EDUCATION,
EXPERIENCE, CERTIFICATES, OR LICENSES:
·
Bachelor’s degree, or equivalent educational experience, with
academic major in specific areas; or,
·
Bachelor’s degree in any academic major, and State-recognized
certificate for school nutrition directors; or,
·
Bachelor’s degree in any academic major and at least 2
years of relevant school nutrition programs experience; or,
·
Associate’s degree or equivalent educational experience, with
academic major in specific areas,* and at least 2 years of
relevant school nutrition programs experience.
*Specific Areas: Food and
Nutrition, Food Service Management, Dietetics, Family and Consumer Sciences,
Nutrition Education, Culinary Arts, Business, or a related field.
Minimum
Prior Training Standards: At least 8 hours of food safety training is
required either not more than 5 years prior to their starting date or
completed within 30 days of the employee’s start date.
LANGUAGE SKILLS:
Ability to read, analyze, and interpret general business periodicals,
professional journals, technical procedures, or governmental regulations. Ability to write reports,
business correspondence, and procedure manuals. Ability to effectively present
information and respond to questions from groups of administrators and the
general public.
MATHEMATICAL SKILLS:
Ability to work
with mathematical concepts and formulas. Ability to apply concepts such as
fractions, percentages, ratios, and proportions to practical situations.
REASONING ABILITY:
Ability to define problems, collect data, establish facts, and draw valid
conclusions. Ability
to interpret an extensive variety of technical instructions in mathematical or
diagram form and deal with several abstract and concrete variables.
OTHER SKILLS and ABILITIES:
The employee must have a valid
driver’s license.
For School Year 2015-2016 ONLY:
at least 8 hours of annual continuing education/training. Beginning school year
2016-2017: at least 12 hours of annual continuing education training. This required continuing education/training
is in addition to the food safety training required in the first year of
employment.
PHYSICAL DEMANDS: The physical demands described here are representative of
those that must be met by an employee to successfully perform the essential
functions of this job. Reasonable
accommodations may be made to enable individuals with disabilities to perform
the essential functions.
While performing the duties of
this job, the employee is regularly required to sit and talk or hear. The
employee is occasionally required to stand; walk; operate a computer; and reach
with hands and arms. The employee is
occasionally required to lift and move boxes containing up to 30 pounds of materials. Specific vision abilities required by this
job include close vision. The employee
must travel to various locations within the district and attend out-of-district
meetings.
WORK ENVIRONMENT: The work environment characteristics described here are representative
of those an employee encounters while performing the essential functions of
this job. Reasonable accommodations may
be made to enable individuals with disabilities to perform the essential
functions.
The noise level in the work
environment will vary from quiet to noisy.